Apple turnovers are a delightful pastry treat that combines the warm, spiced sweetness of baked apples with flaky puff pastry. They provide a delicious way to enjoy apples, especially during the fall season. With the option to fill them with cream, these turnovers offer a rich and satisfying dessert that everyone will love.
Why Make This Recipe
Creating apple turnovers is not only fun but also rewarding. They are perfect for a cozy family dessert, parties, or even a simple snack. You can customize them to your liking, especially with the cream-filled option, adding a delightful twist. Plus, they are easy to make, requiring minimal ingredients and effort.
How to Make Apple Turnovers
Ingredients:
- 4 Granny Smith apples, peeled, diced into 1.25cm cubes (6 cups)
- 2 tsp cornflour/cornstarch (thickens sauce)
- 1 tsp cinnamon
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- Pinch salt
- 2 square puff pastry sheets (25 cm/10″)
- 1 egg, whisked
- 2 batches Stabilised whipped cream or stiff whipped cream
- 1 batch Whipped cream for dunking
- Icing sugar/powdered sugar (for dusting, optional)
Directions:
Filling: Put the diced apples in a large saucepan. Toss them with cornflour. Add cinnamon, sugar, vanilla, and salt. Cook on medium to medium-high heat, stirring regularly, for about 5 minutes. The apples should be softened but still hold their shape, with some caramel forming.
Cool: Spread the filling on a large plate and let it cool completely.
Prepare Your Workspace: Line a large cutting board or upside-down tray with baking or parchment paper.
Make Turnovers: Working with one puff pastry sheet at a time, cut it into 4 squares (12.5cm/5″). Brush two sides of each square with whisked egg. Pile the filling onto the egg-brushed side, avoiding excess sauce so it doesn’t leak.
Wrap: Fold the pastry over to form a triangle, sealing it with a fork dipped in flour to prevent sticking. Transfer the turnovers to the prepared cutting board.
Chill: Refrigerate the turnovers for 20 minutes. Cooling helps them puff better when baked.
Preheat Oven: Preheat the oven to 200°C/400°F (180°C fan).
Bake: Slide the parchment paper with the turnovers onto a large baking tray. Brush the tops with egg and poke 3 holes in each with a fork. Bake for about 25 minutes or until they are golden brown.
Serve: Serve warm, dusted with icing sugar, and with whipped cream for dunking.
How to Serve Apple Turnovers
Apple turnovers are best served warm, allowing the sweet apple filling to melt in your mouth. You can dust them with icing sugar for a lovely touch and offer whipped cream on the side for dipping. They also pair nicely with a scoop of vanilla ice cream for an extra treat!
How to Store Apple Turnovers
If you have leftovers, store the turnovers in an airtight container at room temperature for up to 2 days. To keep them longer, you can freeze them. Wrap each turnover tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To reheat, bake them straight from the freezer at 180°C (350°F) until warmed through.
Tips to Make Apple Turnovers
- Make sure the puff pastry is cold when you cut and fill it. This will help the turnovers puff beautifully in the oven.
- Try mixing other spices like nutmeg or ginger for a unique flavor twist.
- Be careful not to overfill the turnovers, as this can cause them to break open while baking.
Variation
Feel free to play with the filling! You can add raisins or nuts for extra texture and flavor. For a savory twist, try adding cheese or savory herbs instead of the cream filling.
FAQs
Q: Can I use other types of apples?
A: Yes, you can use any type of apple you like, but Granny Smith apples are great for their tartness and texture.
Q: Can I make these turnovers in advance?
A: Absolutely! You can prepare the filling ahead of time and assemble the turnovers later, or even freeze them before baking.
Q: How can I make the cream filling?
A: For the cream filling, simply whip heavy cream with a bit of sugar and vanilla until stiff peaks form. Then fill your turnovers with this delicious cream before baking.
Enjoy making and indulging in these delightful apple turnovers with a cream-filled option!
Apple Turnovers
Ingredients
Filling
- 6 cups Granny Smith apples, peeled, diced into 1.25cm cubes
- 2 tsp cornflour/cornstarch thickens sauce
- 1 tsp cinnamon
- ½ cup white sugar
- ½ tsp vanilla extract
- 1 pinch salt
Turnover Base
- 2 sheets puff pastry 25 cm/10″ each
- 1 egg whisked for brushing
Cream Filling and Serving
- 2 batches Stabilised whipped cream or stiff whipped cream
- 1 batch Whipped cream for dunking
- to taste icing sugar/powdered sugar for dusting, optional
Instructions
Preparation
- Put the diced apples in a large saucepan. Toss them with cornflour.
- Add cinnamon, sugar, vanilla, and salt. Cook on medium to medium-high heat, stirring regularly, for about 5 minutes.
- The apples should be softened but still hold their shape, with some caramel forming.
Cooling
- Spread the filling on a large plate and let it cool completely.
Prepare Workspace
- Line a large cutting board or upside-down tray with baking or parchment paper.
Make Turnovers
- Working with one puff pastry sheet at a time, cut it into 4 squares (12.5cm/5”).
- Brush two sides of each square with whisked egg.
- Pile the filling onto the egg-brushed side, avoiding excess sauce so it doesn’t leak.
Wrap
- Fold the pastry over to form a triangle, sealing it with a fork dipped in flour to prevent sticking.
- Transfer the turnovers to the prepared cutting board.
Chill
- Refrigerate the turnovers for 20 minutes. Cooling helps them puff better when baked.
Bake
- Preheat the oven to 200°C/400°F (180°C fan).
- Slide the parchment paper with the turnovers onto a large baking tray.
- Brush the tops with egg and poke 3 holes in each with a fork.
- Bake for about 25 minutes or until they are golden brown.
Serve
- Serve warm, dusted with icing sugar, and with whipped cream for dunking.
